사양 시트 인쇄
만기 그룹
2.1,R1
구성
11s/7s Ratio
2.328
단백질 13%
35.1
기름 13%
18.78
Sucrose db
5.45
Raffinose db
0.85
Stachyose db
4.6
Lysine
6.765
필수 아미노산
14.645
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
두부 & 두유
물 흡수 능력
4.49
두유 생산량
18.25
Brix index
7.2
우유색 L
82.17
우유색 A
3.95
우유색 B
12.39
두부 수확량
두부 색 L
두부 색 A
두부 색 B
두부 단단함
4412.85
두부 탄력
0.93
두부 응집력
0.54
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
P21A20 샘플 (2023)
세부 정보 확장
견본 P21A20
202398010007MN
견본 P21A20
202398021001MN
견본 P21A20
202398030004MN
견본 P21A20
202398048001MN
견본 P21A20
202398080003MN
견본 P21A20
202398080017MN
견본 P21A20
202398080019MN
견본 P21A20
202398080020MN
견본 P21A20
202398080038MN
견본 P21A20
202398080039MN
견본 P21A20
202398080040MN
견본 P21A20
202398080041MN
견본 P21A20
202398080042MN
견본 P21A20
202398080043MN
견본 P21A20
202398080044MN
견본 P21A20
202398080045MN
견본 P21A20
202398080055MN
견본 P21A20
202398080114MN
견본 P21A20
202398080115MN
견본 P21A20
202398080117MN
견본 P21A20
202398080118MN
견본 P21A20
202398080120MN
견본 P21A20
202398080121MN
견본 P21A20
202398080122MN
견본 P21A20